Bhindi Mappas, Bhindi in Coconut Gravy, Kerala Vendakka Recipe
by Tarla Dalal
An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy.
Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods.
An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger. Serve with plain rice .
You can also try other Kerala style variants of bhindi like Dahi Bhindi or Bhindi Onion Stir Fry .
Bhindi Mappas, Bhindi in Coconut Gravy, Kerala Vendakka Recipe recipe - How to make Bhindi Mappas, Bhindi in Coconut Gravy, Kerala Vendakka Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
5 cups ladies finger (bhindi) , cut into 1” long pieces
3 tbsp coconut oil or any other refined oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1 tsp chopped green chillies
4 to 5 curry leaves (kadi patta)
1/2 cup finely chopped onions
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
salt to taste
2 cups coconut milk (nariyal ka doodh)
- Method
- Heat 2 tbsp oil in a non-stick kadhai, add the ladies finger and cook on a medium flame for 8 to 10 minutes or till they turn light brown in colour, while stirring occasionally. Transfer into another bowl and keep aside.
- In the same kadhai, add the remaining 1 tbsp of oil, ginger, garlic, curry leaves and onions and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the chilli powder, turmeric powder, coriander powder, ladies finger and salt, mix well and cook on a slow flame for 2 minutes, while stirring occasionally.
- Add the coconut milk, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Serve immediately.
| Energy | 516 cal |
| Protein | 5.6 g |
| Carbohydrates | 18.2 g |
| Fiber | 14.6 g |
| Fat | 46.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 144.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 1.2 mg |
| Vitamin C | 13.4 mg |
| Folic Acid | 98.2 mcg |
| Calcium | 70.7 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 6.4 mg |
| Potassium | 105.9 mg |
| Zinc | 0.4 mg |
Loved it. Very different bhindi preparation. Quite easy to make and delicious.
Yummy... Tried this recipe. It tasted superb... Liked this recipe... Good to try something new with bhendi
Beautiful dish. Thanks for sharing. Being a bhindi addict, this is an all new way to enjoy something so loved. :)
Unusual South Indian preparation using bhindi. Though its a little fattening but i am sure one can make it when they are in the mood to indulge. If you like it spicy you can add more chilli powder.
It tasted wonderful. Unusual yet easy to prepare